Monthly Archives: February 2014

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Ah — March is here! Is it spring yet? I’m still in the depths of winter cooking, planning a breakfast casserole and a big pot of the heartiest soup in my repertoire this weekend. What about you? What’s cooking in your kitchen this weekend? Tell us, and we hope you’re all geared up for The Cooking Cure — it kicks off first thing Monday morning! Happy weekend, and happy cooking!

Happy weekend everyone! Have any big cooking plans? I for one am excited to try my hand at Emma’s sourdough starter and eventually turning it into a beginner sourdough sandwich loaf. Making your own bread for sandwiches just takes lunch to a whole new level. If you’d rather take it easy this weekend, however, you definitely need to try the rosemary and lemon chicken minestrone soup and a hot mug of lemon balm tea. Both recipes are on the easier side and oh so cozy and satisfying.

We’re juicing, you’re juicing, your neighbor and your dog sitter and your barista are all probably juicing. Yes, juicing definitely feels like the”it” thing right now, doesn’t it?! Well, if you’ve been getting into the juicing groove and are starting to look around your kitchen, thinking “What can I juice next?” then let me direct your attention to this new book of juices. The Ultimate Juice Book has over 300 recipes for juices, shakes, and smoothies — and if that’s not enough to keep your blender going for the next few months, then I don’t know what is!

This week we are talking about the recipes that defined the decades, those dishes that may no longer be popular, but that still hold a special place in our hearts (and bellies). Today we’re hitting a little closer to home, talking about the recipes that were superstars just a decade ago.

Remember cupcake mania? The trio of fancy sliders on every menu in town? Meyer lemons in everything? Of course you do — it was the 2000s. And it included a lot of recipes food writers still love.

When we were planning out The Homies this year, we decided that it was time we added in a totally editorially-driven award, outside of reader voting. We wanted an opportunity to honor blogs we feel have made a long, productive contribution to our own cooking and to the community overall.

Have you ever received a salad garnished with perfect, fanned-out slices of avocado and wondered how the chef managed to do it without making a squashed mess? Slicing an avocado is a simple technique that requires minimal knife skills and just a few seconds of your time.